Yes, we will be measuring most of our ingredients for this super soft and moist lemon yogurt cake using this common 150 g (5.3 oz) yogurt container. How convenient is that, don't you think?
Sometimes "memory loss" episodes happen in the kitchen where I simply can't find my measuring cups, my favourite plate and even my go to knife. In this case using a yogurt container as a measuring cup is ideal because I can simply get on with things without losing time hunting for things.
With this yogurt container we will measure 1 part of sunflower oil, 2 parts of granulated sugar and 3 parts of all purpose flour. It's even easy to remember, right?
The Dry Ingredients
What I did first was to sift my dry ingredients. In a bowl I added the flour, measured using the yogurt container itself. Then I added 1 sachet (16 g) of baking powder, sift and set the bowl aside.
Talking about sifting, sometimes I sift and sometimes I don't sift. Well, most of the time I do though unless the recipe is very forgiving then I don't. Making a habit of sifting the dry ingredients is actually very good.
Sifting makes the ingredients lighter and easier to combine evenly with the rest of other ingredients. So whenever you can, sift.
The Wet Ingredients
After that I proceeded with my so-called wet ingredients. In another bowl I added eggs and granulated sugar. Then I whisked them all together until the mixture is pale in color.
It only took me a few minutes using my hand held mixer. Mixing them until pale which meant more air was incorporated, will make the cake super soft and moist.
Then I added the zest of 2 lemons, for good measure. I used plain yogurt in this cake and I wanted it to have that lemony touch to it. And it did. Along with that I also added the sunflower oil and vanilla extract.
Vanilla extract goes with everything, don't you think? Then I just mixed until everything was well combined. After that I added the yogurt, the key component to this recipe. Again, I simply mixed to combine.
Then came the last part, the previously sifted flour. I added it into the mixture and mixed just until everything was well combined. I try not to over-mix to avoid my cakes, pancakes, waffles etc turning hard and dense. Not nice.
I used a 9 inch (23 cm) square pan for this recipe. I first greased the pan with butter and floured it, to ensure nothing sticks. I poured the cake batter into the pan and with the help of my spatula, I spread the batter evenly.
Then I baked it at 180ºC (350ºF) for 35-40 minutes or until the cake turned golden brown and was fully cooked. After taking it out from the oven I rested it on a rack for 5 minutes before removing it from the pan. Then I leave it to cool completely on a rack before slicing it.
Beautiful, don't you think? This lemon yogurt cake was seriously super soft and moist (yes I know I keep saying it but only because it's true) and it took nothing at all to prepare. The extra special thing about this recipe is using the yogurt container to measure.
Yes, there's always measuring cups and scale but for now and then when things can be simpler and faster, why not?
Do give this simply wonderful cake a try. Happy baking people!
More Easy Cake Recipes
- Olive oil orange cake
- Lemon almond cake
- Marble cake
- Super easy orange cake (made in the blender)
- Carrot cake with less ingredients
Lemon Yogurt Cake
- 2 yogurt container granulated sugar
- 3 eggs , room temperature
- zest from 2 lemons
- 1 teaspoon vanilla extract
- 1 yogurt container Sunflower oil
- 1 yogurt container plain yogurt
- 3 yogurt container all purpose flour
- 1 sachet baking powder (16 gr or 3 ½ tsp)
- In a bowl, sift flour and baking powder. Set aside.
- In another bowl, add in sugar and eggs. Whisk until the mixture is pale in color. Add in lemon zest, sunflower oil, vanilla extract and mix until well combined. Then add in plain yogurt and mix to combine.
- Add in previously sifted flour mixture and mix just until everything to combine. Do not overmix to avoid hard, dense cake. Pour cake batter into a 9 inch (23x23 cm) square pan that has previously been greased and floured. Spread the batter evenly.
- Bake at 180ºC (350ºF) preheated oven for 35-40 minutes or until the cake is golden brown and fully cooked. Remove from the oven and leave for 5 minutes before taking it out from the pan. Leave to cool completely on a rack before slicing. Dust with icing sugar if you want, slice and enjoy!
Hi, does this current recipe yield one kg lemon yogurt cake?
Hi Shalini! I never weigh the baked cake so I can't say, sorry!
I’ve tried the Yogurt Lemon Cake & it’s yummsss.
But the top was a little dark compared to yours.
Should I lower the Celsius?
Kuala Lumpur, Malaysia.
Hi Fazz! Yes, it probably was too high. I would suggest you lower ten degrees and adjust the cooking time if need to. Hope you try again 😊
RITU BHARGAVA says
For how Many days can we use this cake. If I make on Friday can we use it on Sunday
Yes you can, just make sure to keep it in an air tight container. Hope it helps.
Hi Bea! Thanks for sharing this wonderful recipe 💜💜Simple and delicious. Just what I was looking for. I made the yogurt cake today. I was out of baking powder so I used a teaspoon of baking soda. It turned out great😊
Hi Zoya! I'm happy to know that it turned out great for you 😀 . Thank you so much for the love!
Oh, wat a delicious cake! As I love lemon (in) cake, I felt bold enough to add the juice of half a lemon to the liquid batter before adding the flour. It was so good, I simply couldn’t help myself and ate two big pieces while the cake was still hot! I would suggest the use of a full fat yoghurt of excellent quality (organic) which will give you the best taste and consistency. Yum!! SO glad I found you guys! Am still looking for the perfect recipe of a non bake lemon cheesecake...? ;))
El Mundo Eats says
Hi Astrid! Right? I can't stop munching on them either :D. Thanks for your suggestion on the yogurt, Astrid! No bake lemon cheesecake? Let me see in my recipe books 😉 :D. Have a nice day!
El Mundo Eats says
Hi Astrid! I thought I remember somebody looking for the perfect no bake lemon cheesecake recipe ;). Do check out my video if you're still interested :D. - Bea XX